Cheesy Chicken Lasagna - cooking recipe

Ingredients

2 (12 ounce) cans evaporated milk (not fat free)
1 (1 ounce) package dry ranch dressing mix
3 cups cubed cooked, chicken
1/8 teaspoon pepper
1 (16 ounce) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 - 2 cups cheddar cheese, grated
1 1/2 - 2 cups mozzarella cheese, grated

Preparation

Cook the chicken and noodles first at the same time.
Once noodles are done-rinse in cold water and set aside (it keeps them from sticking together).
Combine evaporated milk (don't use fat-free version) and Ranch dressing in a 3 quart heavy saucepan.
Heat over low heat, stirring frequently until dry ingredients are dissolved.
Stir in chicken and pepper.
Simmer, uncovered, 25 minutes (don't do any less), stirring frequently.
Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9x13 pan.
Repeat layers again.
Bake at 350 for 35-40 minutes or until hot and bubbly.
Let rest 10 minutes before serving.